Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
737
Calories
27g
Protein
14g
Fat
122g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one quart of sweet milk
- one cup of sugar
- one stick of cinnamon
- four tablespoons of corn starch dissolved in milk
- six tablespoons of fine su^jar
- six eggs
- cinnamon
Directions
1
MRS. J. B. STEWART.
2
One quart of sweet milk, one cup of sugar, and one stick of cinnamon; let ttese boil; add four tablespoons of corn starch dissolved in milk, and six eggs, well beaten; stir till thick and
3
PUDDINGS. 127
4
boil twenty minutes. Beat whites to a stiff froth and add six tablespoons of fine su^jar; put this over the pudding and bake a light brown; flavor with lemon and vanilla. Serve cold with sweet cream, sugar and nutmeg.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive